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Introducing Our Limited Reserve Release Wines!

Summer recipes and wine pairings for pinot noir or BOXT Profile Four

An easygoing charmer, this light bodied and dry red wine has notes of dark berries, a bit of an earthy vibe and goes with nearly everything. We’re loving these simple but elegant recipes that work just as well for a romantic dinner for two under the summer sky or a fun gathering of friends and family.


Serves: 6

  • 3 cups watermelon, cubed
  • 5 ounces baby arugula
  • 8 ounces BelGioioso burrata, liquid drained
  • .25 ounces or about 7-10 fresh basil leaves, finely chopped (reserve 1 tsp for dressing)
  • 1/2 large cucumber thinly sliced
  • 1 Tablespoon olive oil
  • 1/4 cup fresh lime juice
  • 2 Tablespoons honey
  • 1 Tablespoon watermelon juice
  1. Whisk lime juice, watermelon juice, honey, reserved teaspoon of basil and oil together until honey is dissolved.
  2. Lay arugula on a large platter or separate equally onto individual plates. 
  3. Toss melon, basil and cucumber mixture with dressing to coat, reserving some to drizzle as garnish. 
  4. Arrange melon mixture on top of arugula.
  5. Top with generous dollop of burrata.
  6. Season with cracked pepper, any remaining vinaigrette and a few whole basil leaves.


Serves: 4

  • 2 cups cherry tomatoes, halved (can used mixed for more color)
  • 2-3 cloves fresh garlic, minced
  • 1/8 cup red onion, finely chopped
  • 2 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1/4 cup fresh chopped basil
  • Salt and pepper to taste
  • 4 boneless skinless chicken breasts (about 24 ounces total)
  • 2 Tablespoons olive oil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • 4 slices thick-cut deli or fresh mozzarella cheese
  • Salt and pepper to taste
  1. In a medium bowl, combine everything for the tomato basil topping. Coat the tomatoes evenly and set aside.
  2. In a large bowl gently coat chicken with olive oil, herbs, spices, salt and pepper
  3. Heat oil in a large cast iron or other skillet on high. Add chicken and reduce heat to medium. Cook on each side for 5-7 minutes or until browned and cooked completely through.
  4. During the last minute of cooking, place a slice of mozzarella on each chicken breast and allow to melt.
  5. Remove chicken to a platter or cutting board and allow to rest for 5 minutes.
  6. Top with tomato and basil mixture and serve.


Servings: 8 

  • 2 cups heavy whipping cream
  • 14 ounce can sweetened condensed milk
  • 1 pound fresh strawberries (reserve a few for garnish if you like)
  1. Wash and trim strawberries, then cut into quarters. 
  2. Gently press with a fork to release a little juice and soften them slightly.
  3. In a stand mixer or in a large mixing bowl with a hand mixer, whip cream and milk on high until it forms stiff peaks. Stop as soon as peaks form and be careful not to over mix. 
  4. Gently fold in strawberries until well combined. 
  5. Pour into a freezer-safe container. 
  6. Cover and freeze for at least 5 hours. 
  7. When ready to serve, top with a few whole or sliced strawberries.


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